Description
A rich and buttery Homemade Pie Crust that’s flaky, tender, and versatile—perfect for both sweet and savory pies.
Ingredients
Scale
- 2 1/2 cups all-purpose flour (plus extra for rolling)
- 1 cup (8 oz) unsalted butter, very cold (cut into 1/2-inch cubes)
- 1 tsp salt
- 1 tsp sugar
- 6 to 8 tbsp ice water
- 2 tbsp sugar
- 3/4 cup (12 tbsp) unsalted butter (chilled, cut into 1/4-inch cubes)
- 1/2 cup vegetable shortening
- 8 tbsp ice water
- 1 tbsp heavy cream (half-and-half, or milk)
- 1 large egg yolk
Instructions
- In a food processor, combine the flour, salt, and sugar. Pulse a few times to mix evenly.
- Add half of the cold butter cubes to the flour mixture. Pulse several times, then add the remaining butter and pulse again until the largest pieces are about the size of peas.
- Sprinkle 4 tablespoons of ice water over the mixture and pulse briefly. Continue adding one tablespoon of water at a time, pulsing after each addition, until the dough begins to clump together. The dough should hold its shape when gently pressed between your fingers.
- Transfer the crumbly dough onto a clean, lightly floured surface. Gather it into a mound, then divide it into two equal portions. Gently shape each portion into a disc, being careful not to overwork the dough. Lightly dust with flour, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Remove one disc from the refrigerator and let it rest at room temperature for 5 to 10 minutes, allowing it to soften slightly.
- On a lightly floured surface, roll the dough into a 12-inch circle, approximately 1/8-inch thick. Rotate occasionally to prevent sticking, sprinkling additional flour as needed.
- Carefully transfer the rolled dough into a 9-inch pie dish. Press gently into the bottom and sides without stretching the dough. Trim the edges, leaving a 1/2-inch overhang.
- Pour the desired filling into the prepared crust. Roll out the second disc and place it over the filling. Trim and seal the edges, folding the top crust under the bottom crust and crimping decoratively. Cut a few small vents in the top crust to allow steam to escape.
- For a golden, glossy finish, whisk together the egg yolk and cream. Brush lightly over the crust surface before baking.
- For filled pies, bake according to the filling recipe instructions.
- To blind bake, preheat the oven to 350°F (175°C). Line the chilled crust with foil and fill with pie weights or dried beans. Bake for 45–50 minutes (for a partially baked crust) or 60–75 minutes (for a fully baked crust). Cool completely before filling.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg